Fish in Papillot with Crab/Fennel Salad
2-12inch squares of parchment paper
2 (5 ounce) filet of white fish, yellowtail without skin is perfect
Kosher salt and fresh ground black pepper to taste
4 slices beefsteak tomatoes
1 tablespoon fresh dill
2 tablespoons fresh Italian parsley
1 tablespoon fresh basil
2 tablespoons extra virgin oil
2 tablespoons butter, room temperature
1 teaspoon very fine julienne of ginger
Crab fennel salad:
4 ounces fresh crabmeat
1 cup shaved fennel
2 tablespoons olive oil
Juice of 1 lemon
Salt and pepper
Combine all ingredients, season to taste.
Preheat oven to 375 degrees. Puree the herbs with the oil until smooth. Mix into the butter and cool.
Fold the parchment paper in half and cut into a half heart shape. Unfold the parchment. Place a slice of tomato on the parchment paper, season with a little salt and pepper. Top with the fish, season heavily with salt and pepper. Top with the butter and ginger. Pinch the parchment paper closed all the way around, making sure the ends are secure. Bake on a baking sheet for about 12-15 minutes. Serve in the parchment on a dinner plate. Open the packet up and top with the crab/fennel salad.